Chocolate Tarts with Lemon Curd and Berries

Chocolate Tarts with Lemon Curd and Berries

0:15 To Prep
0:20 To Cook
12 Servings
Average Rating
Difficulty Easy

Take a bite into these vibrant tarts to explore the wonderful tastes of lemon curd, sitting on a chocolate crunch all topped with the freshness of berries!


  • Chocolate Tart Bases
  • 70g sugar
  • 50g Cocoa
  • 110g Plain flour
  • 100g unsalted butter, melted
  • Lemon Curd
  • 3 Eggs
  • 4 egg yolks
  • 150g Caster sugar
  • 125mL lemon juice
  • 200g Butter
  • 2 tsps lemon zest, grated finely
  • 300g Blueberries

Step 1

Pastry: Preheat the oven to 180°C.

Step 2

Combine melted butter and sugar and stir until well mixed.

Step 3

Add sifted flour and cocoa, mix until combined.

Step 4

Use fingers to press pastry firmly into the base and up the sides of The Chefs Toolboxs Tartlets moulds.

Step 5

Place Tartlet moulds on an oven tray or cooling rack, and bake for 12-15 minutes. Leave in Tartlet moulds to cool.

Step 6

Lemon curd: 1. Whisk sugar and eggs directly in to the como advanced 3.5L

Step 7

Add juice, butter and zest and cook over a very low heat, constantly stirring, until it thickens (about 5 minutes)

Step 8

If using frozen blackberries defrost and warm through in a medium pan with sugar. Cool to room temperature.

Step 9

To serve, spoon lemon curd into chocolate tart cases, and serve with blackberries.

Chef's Tips

The lemon curd keeps for 2 weeks refrigerated.



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